Celebrate: Plant Based Recipes for Every Occasion by Bettina Campolucci Bordi

  • Crushed crisped new potatoes with sour cream & dill

    Crushed crisped new potatoes with sour cream & dill (page 16)

    from Celebrate: Plant Based Recipes for Every Occasion Celebrate by Bettina Campolucci Bordi

    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Vegan
    • Ingredients: scallions; chives; cornichons; Dijon mustard; olive oil; red chillies; salt; new potatoes; dill fronds; pepper; lemon juice; vegan yogurt
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  • Sticky glazed mushroom skewers & green chimichurri

    • lolako on July 22, 2024

      I made this two separate ways. The first I followed the recipe exactly for a barbecue dinner. However, I don't have a generic "barbeque spice mix" so I used a couple of tbs of Sweet Baby Ray original bbq sauce instead. These are so amazingly delicious filled with so much umami. The second time I made them, I used as a topping for grits. I marinated 2 lbs of sliced mushroom in the marinade, then sauteed them until the liquid was gone and they were brown and sticky. Just as delicious as the bbq way. A guest was convinced that they had been sauteed in a wine sauce. Nope.

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